Tomato, Corn & Avocado Salad

Post by Suzanne of A Feteful Life

Tomato, Corn & Avocado Salad Recipe

Happy First Day of Summer (tomorrow)! On this day, there’s no better way to celebrate than with a backyard BBQ with friends and family. Whether I’m hosting a BBQ or just attending, I’m always trying to search for the perfect side dish and this simple and fresh one by Martha Stewart is just the ticket.

It comes together in a flash with a few simple ingredients but bursts with flavors that scream summer. There’s no cooking required – even the corn is raw and gives the dish a crisp sweetness. The only word of caution with this dish is that you really need to make it the day of the BBQ. Even with the lime juice in the dressing, the avocado starts to brown a bit after a day. So, whip this up the morning of the BBQ and serve that day.

Tomato, Corn & Avocado Salad Recipe 1

Ingredients

Tomato, Corn & Avocado Salad Recipe Ingredients

Tomato, Corn & Avocado Salad (adapted from Everyday Food)

Ingredients

2 ears of corn (husk and silk removed, tip cut off)
2 pints cherry tomatoes, halved or quarted
1 avocado
2 green onions
2 tablespoons lime juice (from about 1 lime)
1 tablespoon vegetable oil
coarse salt & pepper to taste

Directions

Invert a small bowl into a large bowl and stand ear on top of the small bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.

Tomato, Corn & Avocado Salad Picnic

Rebecca and Suzanne are bloggers, graphic designers, and event stylists living in Washington, DC.  Rebecca is a mom to two young kiddos and, in her spare time (ha!), likes to pretend she’s a back-up dancer, craft cocktails, and run long distances. Suzanne is a big fan of good design, good wine, and her two rambunctious little boys. They share DIY lifestyle and event styling projects at A Feteful Life. Rebecca also blogs kid-friendly projects at Not-So-SAHM